Mini Waffles Recipe

Preheat

Preheat a mini waffle iron according to the manufacturer's instructions until it reaches full heat. If your waffle iron has temperature settings, choose medium-high.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined.

In a separate bowl or liquid measuring cup, beat the large egg lightly then whisk in the whole milk, melted unsalted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and gently fold with a spatula or whisk until just combined. Do not overmix; a few small lumps are fine. Let the batter rest for 5 minutes to allow the baking powder to activate and the batter to hydrate.

Brush or spray a small amount of the reserved unsalted butter over both plates of the preheated mini waffle iron to prevent sticking. Wipe away any excess so butter doesn't smoke.

For each mini waffle, pour or scoop about 2 to 3 tablespoons of batter into the center of the waffle iron (amount will vary by iron size). Close the lid and cook according to your iron's directions, about 2–4 minutes, until waffles are golden brown and crisp. Avoid opening too early to prevent tearing.

Carefully remove cooked mini waffles with a fork or small spatula and transfer to a wire rack in a single layer to keep them crisp. Repeat with remaining batter, brushing the iron with a little butter as needed between batches. This recipe yields four signature mini waffles (adjust portioning if your iron makes more per batch).

Just before serving, lightly dust the waffles with powdered sugar using a fine-mesh sieve or shaker. Serve warm with maple syrup, fresh fruit, or other toppings to taste.